Production area:From our vineyards in Negrisia
Soil: Alluvial, loose, draining with bands of clay of medium mixture for the many floods of the river Piave
Cultivation: Espalier and Guyot 2800 plants per hectare
Maturation: Late October
Vinification: After destemming, the pressed grapes are put in tanks of 200 hl where the temperature (max. 28°) and the fermentation process (about 18 days) are controlled. This is followed by racking and refining in order to obtain the characteristic bouquet.
Organoleptic profile: Distinctive aroma of marasca cherry and currant. Tannic when young, it softens with ageing.
Alcohol content: 11% – 12,5% vol.
Gastronomic combination: As a young wine with appetizers or as aperitif, as aged wine with red meats and wild game
Serving temperature: 16° C
Bottle: 0,75 lt.